books.google.fr - This definitive work on bread making by one of the world's most respected cookery experts has been completely adapted for the American kitchen and contains recipes ranging from the basic loaf to puff pastry...https://books.google.fr/books/about/English_bread_and_yeast_cookery.html?hl=fr&id=OpNKAAAAYAAJ&utm_source=gb-gplus-shareEnglish bread and yeast cookery

English bread and yeast cookery

This definitive work on bread making by one of the world's most respected cookery experts has been completely adapted for the American kitchen and contains recipes ranging from the basic loaf to puff pastry

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LibraryThing Review

Avis d'utilisateur - Carrie.deSilva - LibraryThing

A formidable and scholarly work - one of Elizabeth David's (1913 - 1992) later outputs, first published in 1977. Great detail on the raw ingredients : grains, yeast, salt, liquids, fats, etc. and ...Consulter l'avis complet

LibraryThing Review

Avis d'utilisateur - tonysomerset - LibraryThing

Just finished the introductory two fifths lead in of this wonderful book. What a wealth of knowledge and historical information she shares with us. When you stop and think about, grain has always been ...Consulter l'avis complet

À propos de l'auteur (1980)

Elizabeth David changed not only the way we cook, but also how we think and write about food. Her wit and imagination, not to mention her innovative recipes, sparked an international revolution in taste that influenced cooks of her generation on both sides of the Atlantic.